The finest nuts
and snack foods from around the world
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The
Nut Factory
PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com
All
original graphics and text are copyrighted © 1997, 1998, 1999 by The Nut Factory and may
not be used without permission.
Design and scripting by
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Banana Nut Bread
a standard favorite |
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1-1/2 cups whole wheat flour
1-1/2 cups ripe, mashed bananas (3 large)
1/2 cup walnut pieces
1/2 cup honey
1/4 cup butter or margarine
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2 Eggs, beaten
2 tsps baking powder
1/4 cup light vegetable oil
1/2 tsp salt
optional:
1/2 cup dates or apricots, chopped
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| Mix all dry ingredients together. Mash the ripe bananas.
Cream the honey and butter/oil and blend in the bananas. Preheat the oven to 350 degrees. Grease
and flour dust a 4" x 8" loaf pan....
Little by little fold the dry mixture, honey mix, and beaten eggs together in a bowl.
When fairly uniform pour into the pan and level the batter.
Bake 70 minutes or longer until the crust is golden brown and a toothpick comes out
dry. Storing the wrapped bread in the cupboard for a few days develops a richer flavor.
If you have a recipe that you would like to share with us, please drop us a note. Thank you! |
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| Tip of the
day A bowl of mixed nuts in the shell is both an elegant, seasonal
centerpiece and a tempting snack.
Our
favorite recipes
Apple Strudel
apple strudel is
a traditional European specialty
1 cups sweet
Monucca raisins
1 tablespoon rum or apple cider
4 medium apples
3 tablespoons lemon juice
2/3 cup sugar
1/2 cup grated
hazelnuts or grated
almonds
6 tbsp sour cream
pastry:
1 pound pkg frozen phyllo
(filo) dough
1/2 cup butter, melted
1/4 cup powdered sugar
Soak raisins in rum or cider 3 hours. peel and
finely slice apples. Sprinkle with lemon juice.
Thaw filo dough. Preheat oven to 400 degress. Grease large
baking sheet.
Combine soaked raisins, sugar, nuts, sour cream, and cinnamon.
Add to apples, toss mixture.
Take one sheet filo dough - keeping others sheets covered with damp
cloth. Place filo sheet on damp towel. Brush with melted
butter, place another filo sheet on top, again brush next sheet with
butter. Top with third filo sheet.
Beginning one inch from edges, spread 1/3rd of the filling in a strip
along one long edge of the dough. Using towel to to help lift
and roll, roll up filo dough and filling jelly-roll style. Pinch
edges to seal.
Place roll seam side down on greased baking sheet. Repeat with
rtemaining filo dough sheets and mixture.
Makes 3 rolls. Brush tops with butter. Bake 40 minutes
until golden brown. Cool on a rack. Serve cold.
Dust with powdered sugar, cut into slices.
More recipes
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Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
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Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
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